Physical Properties of Margarine and Shortening. III.
Relation between DTA and Physical Properties of Household Margarine and Butter
1970 Volume 19 Issue 9 Pages 891-897
Details
1970 Volume 19 Issue 9 Pages 891-897
As a part of examinations on the physical properties of margarine, differential thermal analysis (DTA) of margarine was carried out and comparative examinations were made with hardness and S.F.I. The samples used were three commercial packaged cartons, three soft type sold in cups, two packaged in parchment paper, and two special products, and three commercial butter samples were used as reference.
1) The DTA curve of domestic carton-packaged margarine showed three endothermic peaks, while similar foreign products showed only two peaks. The DTA curve of the sparated oil showed approximately a similar tendency but the product containing a large proportion of linolic acid showed a peak at temperature below 0°C.
2) The DTA curve of soft margarine sold in cups showed the same tendency as the cartonpackaged margarine and the peak temperature tended to become lower with increasing amount of linolic acid. Consequently, the soft margarines all had smaller S.F.I. and lower hardness than carton-packaged products.
3) The DTA curve of the parchment-packaged margarine showed three endothermic peaks but the peak temperature in the highest side was high (above 35°C) and the peak was high.
4) The DTA curves of imitation margarine containing over 50% water content and gas-containing margarine were entirely different from those of carton-packaged and soft margarine, but such characteristics were not seen in the DTA curve of the separated oil.
5) In the case of butter there recognized a correlation between DTA curve and hardness, but different from margarine, there can be seen very minute difference in the DTA curve of separated oils between those from various kinds of butter because of the minute difference in the composition of butters.
6) Physical properties of margarine is greatly influenced by factors which are otherwise from the raw material oil and fat, therefore, the DTA is more suitable for the product itsself than the separated oil and fat.
